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Ingredients
Cocktail:
- 4 ounces Jungle Eagle Base*
- 1 ounce Campari, chilled in freezer
- 2 ounces blue rum**, chilled in freezer
*Jungle Eagle Base:
- 10 ½ ounces pineapple juice
- 5 ounces lime juice
- 2 ounces crème de cacao
- 2 ounces water
- ¼ cup sugar
**Blue Rum:
- 7 ounces Wray & Nephew 126 Proof Jamaican Rum
- 1 ounce blue curacao
Directions
For the Jungle Eagle base: Add pineapple juice, lime juice, crème de cacao, water, and sugar to a blender. Blend on high for at least 1 minute or until sugar is completely dissolved. Strain into a glass bottle and refrigerate until use.
For the blue rum: Combine rum and blue curacao. Store in freezer until served.
For the cocktail: In a chilled glass, fill 1/3 of the way with packed ice. Carefully pour Jungle Eagle Base over the ice making sure no liquid is on the sides of the glass. Using a cocktail spoon, carefully layer Campari and blue rum into the glass, allowing each layer to settle before pouring the next.
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